Preparation method for fermented beverage
A fermented beverage and fermentation process technology, applied in food preparation, application, food science and other directions, can solve the problems of incomplete nutrition, limited nutrition and single taste of fermentation broth, and achieve shortened production time, low alcohol content and unique taste. Effect
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Embodiment 1
[0039] First crush 0.15kg of oats and 0.15kg of barley with a pulverizer, then add them to 5.01kg of 70°C water and keep warm for 20 minutes, keep stirring gently, then raise the temperature to 100°C at a rate of 1°C per minute and keep boiling for 30 minutes; Then crush 0.3 kg of barley malt, mix the crushed barley malt with 4.02 kg of water and the gelatinized liquid of oats and barley, adjust the temperature to 70 ° C, add 0.36 g of medium-temperature α-amylase and 0.18 g of neutral protease, Keep stirring slightly until the iodine test turns blue, which means the saccharification is terminated. Raise the temperature to 78° C. for 15 minutes, then filter, and take out the grain grains to obtain the filtrate. Bring the filtrate to a boil and keep boiling for 40 minutes. After standing still for 90 minutes, drain the precipitate. Cool the saccharification solution to a fermentation temperature of 37°C using a plate heat exchanger, and put 10kg of the saccharification soluti...
Embodiment 2
[0048] First, crush 15kg of oats and 30kg of barley with a pulverizer, then add them to 324kg of 70°C water and keep warm for 20 minutes, keep stirring slightly, then raise the temperature to 100°C at a rate of 1°C per minute and keep boiling for 40 minutes; then crush 75kg For the barley malt, mix the crushed barley malt with 1068kg of water and oat and coix seed gelatinization solution, adjust the temperature to 65°C, add 144g of α-1,4-glucose hydrolase and 72g of neutral protease, and keep stirring gently. Saccharification is terminated until the iodine test turns blue. Heat up to 75°C for 10 minutes, then filter, and take out grain grains to obtain filtrate. Bring the filtrate to a boil and keep boiling for 30 minutes. After standing for 60 minutes, drain the sediment. Cool the saccharification solution to a fermentation temperature of 37.5°C using a plate heat exchanger, and put 1T of the saccharification solution into a fermenter for inoculation and fermentation.
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Embodiment 3
[0057] First, crush 1.5kg of oats and 1.5kg of barley with a pulverizer, then add them to 50kg of 70°C water and keep warm for 20 minutes, keep stirring gently, then raise the temperature to 100°C at a rate of 1°C per minute and keep boiling for 35 minutes; then Crush 4.5kg of barley malt, mix the crushed barley malt with 53kg of water and the oat and coix seed gelatinization liquid, adjust the temperature to 69°C, add 4.5g of medium-temperature α-amylase and 2.25g of neutral protease, and maintain a slight Stir. Saccharification is terminated until the iodine test turns blue. Then the temperature was raised to 76° C. for 12 minutes. Then filter, and take out grain grains to obtain filtrate. Bring the filtrate to a boil and keep boiling for 50 minutes. After standing for 240 minutes, the sediment was drained. Cool the saccharification solution to a fermentation temperature of 35°C using a plate heat exchanger, and put 100kg of the saccharification solution into a fermenter...
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